coriander Archives

Fish recipes

Thai-style fish ball broth

20 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Tofu recipes

Smoked trout with watercress, tofu pesto and soba noodles

10 minutes

Asian-style udon primavera

45 minutes

Chicken breast

Spicy yoghurt chicken

10 minutes

Beef recipes

Chilli beef fillet kebabs

15 minutes

Paneer Makhani with jasmine or basmati rice

15 minutes

Chilli recipes

Coriander-chilli prawns

15 minutes

Salt-and-pepper squid with summer salsa

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

800 g calamari tubes
500 g rice flour
1 T sea salt
2 T freshly ground black pepper
1/2 cup vegetable oil

For the salsa, mix:

4 ripe tomatoes, chopped
1 red onion, chopped
1/2 cup coriander, chopped
1-2 fresh chilli, chopped
1 T malt vinegar
2 T olive oil
1/2 lemon, juiced

Method

Rinse and clean the squid tubes and pat dry before slicing into rings.

In a mixing bowl, mix the rice flour, salt and pepper until combined.

Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot topped with the salsa.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Grilled spiced flat roast chicken with marinated corn

Seared duck and mango salad

Fragrant garlic mussels

Thai-style fish ball broth

Spicy beef flank with corn and avo salsa

Smoked trout with watercress, tofu pesto and soba noodles

Asian-style udon primavera

Spicy yoghurt chicken

Chilli beef fillet kebabs

Paneer Makhani with jasmine or basmati rice

Coriander-chilli prawns

Salt-and-pepper squid with summer salsa

Salt-and-pepper squid with summer salsa

Ingredients

Method